Directions

Stuff the cavity of each crab with 2 tablespoons of the goat cheese, pressing the cheese firmly to fit. Rub each crab lightly with oil and season with Essence, salt and pepper.

Rub the green onions lightly with olive oil and season with salt and pepper.

Place the crabs on the grill and cook, turning, until crisp and bright red in color, about 5 minutes per side. Place the green onions on the grill and cook, turning, until marked and starting to color, about 2 minutes. Remove from the grill.

Arrange the Grilled Potato and Fennel Salad in the center of each of 6 plates, and top with 2 crabs. Drizzle 1/4 cup of the Grilled tomato-Basil Coulis around and over the crabs, garnish with the grilled green onions, and serve.

Place the tomatoes on the grill and roast, turning, until the skin is evenly charred. Remove and when cool enough to handle, peel and seed the tomatoes.

Place the tomatoes in a blender or food processor, and process with the oil and vinegar. Season, to taste, with salt and pepper. Add the basil, and adjust the seasoning, to taste. Serve warm with the grilled soft shell crabs.